This Apple Chia Pudding with Peanut Butter is one of my favorite recipes. It’s rich in protein and fiber to help you feel full and satisfied whether you enjoy it for breakfast, a snack, or a healthy dessert.
Apple Chia Seed Pudding and Peanut Butter
I’ve always loved the combination of apples and peanut butter. The taste that combines the crunchy sweetness of apples with the rich, savory flavor is unrivaled. My friend Danielle shared her Apple Chia Pudding with Peanut Butter with me, and I’ve been hooked ever since. Chia seeds and Greek yogurt give this classic snack extra protein and fiber to keep you full and energized. I have been meal prepping this every week and it has kept beautifully in the fridge for several days. Many people say they have trouble getting enough fiber. One serving contains 13 grams!
Why This High-Protein, High-Fiber Recipe Works
I’ve spent the last few years creating protein-rich recipes to help me reach my nutritional goals. It can be difficult to increase protein in breakfasts and snacks without adding meat, but milk, Greek yogurt, and chia seeds are excellent sources. The sweet and salty combination of apples and peanut butter is enough to enjoy as a light breakfast, afternoon snack, or healthy dessert when you’re craving something sweet yet healthy.
- No cooking required. Just stir and refrigerate.
- Prepare breakfast or snacks in advance: Excellent for meal prep. It will keep beautifully in the fridge for up to 4 days.
- Pre-partitioned and ready to use. Perfect for a take-out breakfast or snack.
- High in protein and fiber: Each serving contains 13 grams of fiber and more than 24 grams of protein from Greek yogurt to keep you full and satisfied.
For more easy high-protein snacks and breakfasts, check out the new Skinnytaste high-protein cookbook, which includes recipes like Cinnamon Oatmeal Raisin Smoothie and Caramelized Banana Yogurt Bowl.
materials needed
Below is detailed information on all the ingredients for this Apple Peanut Butter Chia Pudding. See recipe card below for exact measurements.
- When chia seeds are soaked in milk, they swell and become a nutritious pudding. It is rich in fiber, omega-3, protein and antioxidants.
- milk: Use whatever type you want. I like to eat it with nonfat milk for added protein and lower calories, but it also works well with 2% milk or a plant-based milk like coconut or almond.
- Vanilla Extract and Cinnamon Add warmth and subtle sweetness.
- Fat-free regular grease Yogurt increases protein. To see more High protein yogurt.
- maple syrup: I love this sugar-free maple syrup, but the regular version works just as well.
- natural peanut butter It contains only two ingredients: peanuts and salt. To make it easier to drizzle over the chia seed pudding, microwave it first.
- apologize: Any type of apple will work, such as Honeycrisp, Fuji or Gala. i prefer We used red apples for their natural sweetness, but if you want to enjoy a more tart taste, Choose a green apple.
How to Make Apple Chia Pudding
I like to use a 16-ounce mason jar to make this easy chia pudding recipe, but you can use any container with a lid. See recipe card below for printable instructions.
- To make chia seed pudding: Add 2 tablespoons to each jar. Then pour in half the milk and vanilla, followed by half the yogurt, syrup and cinnamon. Stir well to prevent seeds from clumping or sticking to the bottom.
- Refrigerate jar. Allow the pudding to set for at least 2 hours.
- How to Serve: Sprinkle chopped apples, a little cinnamon, and peanut butter over the top of the jar.
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Get creative and mix things up. Share your favorite chia pudding toppings in the comments!
- Don’t use dairy: Replace with plant-based milk and yogurt. If high protein content is important to you, choose dairy-free, high-protein yogurt.
- Is there any maple syrup? Instead, use honey, agave, or monk fruit.
- Experiment with spices: Replace the cinnamon with pumpkin pie spice or add a little nutmeg.
- Nut butter options: Try it with almond or cashew butter. If you are allergic to nuts, omit the peanut butter or use sunflower seed butter.
- Switch up the fruit: Replace apples with pears, figs, or other berries. You can also eat it with dried fruits such as dates or cranberries.
- Get creative with toppings. Make your dessert even more indulgent by adding chopped nuts, granola, or mini chocolate chips.
offer suggestions
I aim to eat at least 30 grams of protein at breakfast to reach my daily goal. This apple chia pudding is a filling snack, but I like to add a little extra protein when I eat it for breakfast. Here are some ideas you can add to get a more satisfactory result:
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This overnight chia pudding will keep well in the refrigerator for up to 4 days.
Meal Preparation Tips
- Make more: If you’re feeding another family or don’t want to think about breakfast for half the week, double the recipe.
- Avoid soft fruits: You can spread peanut butter in the jar and sprinkle with cinnamon, but make sure you chop the apples until the morning before you eat them. If you don’t have time to cut fruit in the morning, replace apples with blueberries or raspberries and refrigerate them.
More Chia Seed Recipes You’ll Love
Check out more high-protein snacks and 5 chia recipes to inspire your next meal!
produce: night soil
Serving Size: 1 jar
Pour 2 tablespoons of chia seeds into each of two glass (16-ounce) jars or other lidded containers.
Add ½ cup milk and ¼ teaspoon vanilla to each jar and mix with a fork until the chia seeds are evenly distributed. Add ½ cup yogurt, ½ tablespoon syrup, and ¼ teaspoon cinnamon to each jar and mix again. Scrape the bottom and sides of the jar as you mix to prevent the chia seeds from clumping.
Seal and refrigerate for at least 2 hours. When ready to serve, add ½ chopped apple to each jar. Sprinkle with a little cinnamon and drizzle with melted peanut butter.
To serve, mix into jars and enjoy.
Final step:
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To prevent apples from browning when preparing meals, toss them with lemon juice.
clothing material: 1 jar, calorie: 373 calorie, carbohydrate: 46 g, protein: 24.5 g, province: 15 g, Saturated Fat: 2 g, Cholesterol: 9 mg, sodium: 133 mg, fiber: 13 g, sugar: 22 g
